Bitterness Evaluation of H(1)-Receptor Antagonists Using a Taste Sensor

• Published in: Sensors and materials Vol. 23; no. 8; pp. 483 - 492
• Main Authors: Ito, Masanori, Yoshida, Miyako, Kobayashi, Yoshikazu, Hiraoka, Masamitsu, Ikezaki, Hidekazu, Uchida, Takahiro
• Format: Journal Article
• Language: English
• Published: 01.01.2011
• Subjects: Adsorption; Bitterness; Hydrophobicity; Membranes; Principal component analysis; Sensors; Surface chemistry; Taste
• ISSN: 0914-4935

The objective of this study was to evaluate an improved bitterness sensor, which, it is postulated, will allow a more precise and sensitive prediction of the bitterness of active pharmaceutical substances. The bitterness sensor, BTO, has a membrane surface with improved and optimized hydrophobicity, and was developed to enhance the hydrophobic interaction between the membrane and basic bitter substances. The bitterness of eight H,-receptor antagonists was measured using a multichannel taste-sensing system incorporating sensor BTO. Three variables, relative value (R), change in membrane potential caused by adsorption (CPA) and adsorption ability (CPA/R), were used in the evaluation. For sample solutions of the eight H(1)-receptor antagonists, higher sensor output values of R and CPA were observed with sensor BTO, in comparison with a conventional bitterness sensor, ANO. The higher output values seem to be due to the superior hydrophobic interactions between the BTO sensor membrane and basic bitter substances, as sensor BTO also showed higher CPA/R values. The data suggest that sensor BTO provides a more sensitive bitterness evaluation, being able to detect bitterness in sample solution concentrations as low as 0.01 mg/ml. The eight H(1)-receptor antagonists could be categorized into three groups by principal component analysis using data from sensor BTO. Sensor output from sensor BTO could be used to discriminate effectively between drugs without the need for performing laborious gustatory sensation tests.